Wild Rice and Lentil Salad

Total Time

Prep: 15 min. Cook: 20 min.


8 servings

Updated: Jun. 27, 2023
This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table—or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. —Mary Leverette, Columbia, South Carolina
Wild Rice and Lentil Salad Recipe photo by Taste of Home


  • 1 package (2-3/4 ounces) quick-cooking wild rice
  • 1 cup dried lentils, rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 medium tomatoes, chopped
  • 6 green onions, chopped
  • 2 cups fresh arugula or baby spinach
  • 1/4 cup crumbled feta cheese


  1. Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add 2 cups water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water.
  2. In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts

3/4 cup: 461 calories, 19g fat (5g saturated fat), 15mg cholesterol, 283mg sodium, 51g carbohydrate (4g sugars, 18g fiber), 21g protein.

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